Chicken Tortilla Soup
Preheat oven to 375 degrees. Place chicken breasts on a baking sheet and coat chicken breast in olive oil, then sprinkle some of the spice mix on both sides. Bake for 20 to 25 minutes then shred chicken.
Heat oil in a pot over medium high heat. Add onions, peppers, and garlic as well as the rest of the spice mix. Cook for 5-10 minutes until browning.
Add shredded chicken, canned tomatoes, stock, water, and black beans. Bring to a boil, then reduce heat to a simmer.
Mix in cornmeal and simmer for 45-60 minutes until desired thickness (add more cornmeal if you want a thicker soup or tortilla strips).
Before serving top with cheese, tortilla strips, sour cream and any desired add ons.
Ingredients
Directions
Preheat oven to 375 degrees. Place chicken breasts on a baking sheet and coat chicken breast in olive oil, then sprinkle some of the spice mix on both sides. Bake for 20 to 25 minutes then shred chicken.
Heat oil in a pot over medium high heat. Add onions, peppers, and garlic as well as the rest of the spice mix. Cook for 5-10 minutes until browning.
Add shredded chicken, canned tomatoes, stock, water, and black beans. Bring to a boil, then reduce heat to a simmer.
Mix in cornmeal and simmer for 45-60 minutes until desired thickness (add more cornmeal if you want a thicker soup or tortilla strips).
Before serving top with cheese, tortilla strips, sour cream and any desired add ons.